Pre-bake the graham cracker crust at 350 degrees for 10 minutes, cool. Mix the condensed milk with the lemon juice, egg yolks, lemon rind, and low-fat cream cheese. Pour into the pre-bake crust and then bake at 350 degrees for 15 minutes, cool on a wire rack or other surface. Heat the cranberry sauce and water with the cornstarch mixture until it boils. Cool for 5 minutes then pour over the top of the cheese cake. Chill in the refrigerator for 2 hours or overnight. Slice and enjoy when you are ready to eat it. Note* the cheesecake freezes well!